Spinach Apple Quinoa Salad is an amazing, delicious salad with cranberries, goat cheese, and toasted pecans! It's a great side dish or entree!
- ½ cup water
- ¼ cup uncooked quinoa rinsed, drained
- ¼ cup raw pecans (or walnuts) rough chopped or halves
- 3½ cups fresh baby spinach
- ¼ cup dried cranberries
- ½ large apple (unpeeled) cored/thinly sliced (or cut in chunks)
- 2 ounces goat cheese
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon honey
- ¾ teaspoon Dijon mustard
- ⅙ teaspoon salt
- 1 pinch black pepper
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Bring water to a boil in a small saucepan; add rinsed/drained quinoa. Stir to combine, then turn heat down to Low (simmer) and put a lid on pan. Cook quinoa (covered) for 10-12 minutes OR until all water has been absorbed. Check on it and give quinoa a stir 1 or 2 times while it cooks.
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Once all liquid is absorbed, quinoa is done. Fluff it with a fork, then transfer quinoa to a bowl and cool to room temp.
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Place pecans in a small skillet. Cook on Medium, stirring often, for 3-5 minutes to lightly "toast" them. Keep checking them and stirring (they can burn quickly). When they become aromatic and are lightly browned, they're done! Transfer them out of the skillet and cool to room temp.
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In a small bowl, combine salad dressing ingredients using a whisk (or fork) until fully incorporated.
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To "build" the salad, put spinach in medium bowl. Top with (cooled) quinoa, dried cranberries, (cooled) pecans, apple slices and crumbled goat cheese. Right before serving, add salad dressing and gently toss to combine. Serve and enjoy!